ASSALLAMUALAIKUM DAN SALAM SEJAHTERA
Masih lagi cuti-cuti sekolah dan juga sambil-sambil tu cuti-cuti berblogging..hehehe... Harapan Naz semoga semua pengunjung sihat sejahtera hendaknya.
Tart telur yang memang menjadi kegemaran anakanda sulung iaitu Haris ni dah beberapa kali dicuba. Dulu pernah masukkan sekali entry tentang Tart Telur Kantonis ni. Rasa tart telur resepi dari Cristine's Recipes ni memang sedap. Kalau sesiapa yang gemarkan tart telur, harus cuba resepi dari Cristine ni. Two tumbs up!
Anyway, kali ni Naz buat tart telur kantonis ni adalah sebagai memenuhi permintaan dan juga tempahan dari Atiqah(bakal biras) untuk adik ipar Naz sempena hari lahirnya. Atiqah menempah 12 biji tart telur bersama 4 biji red velvet cupcakes. Resepi RVC ni boleh rujuk di SINI pada yang berminat.
Untuk resepi tart telur, Naz copy dan paste je dari web Cristine untuk rujukan sendiri pada masa hadapan.. WALAU BAGAIMANAPUN, KALAU NAK LIHAT RESEPI NI DALAM BAHASA MELAYU, BOLEH RUJUK DI SINI(resepi yang telah Naz ringkaskan penulisannya dalam bahasa melayu).
CANTONESE EGG TART
Recipe by: Cristine
Tried by: Naz@ovenkecil.blogspot.com
Ingredients of crust:
- 225 gm plain flour
- 125 gm butter
- 55 gm icing sugar
- 1 egg, whisked
- a dash vanilla extract
Ingredients of custard:
- 3 eggs
- 110 gm caster sugar
- 225 gm hot water
- 85 gm evaporated milk
- 1/2 tsp vanilla extract
Method (making crust):
- Place butter at room temperature until softened. Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in color.
- Add in whisked egg, half at a time, beat over low speed. Add vanilla extract, mix well.
- Sift in flour in two batches, scraping down the sides of the bowl between additions with a spatula, and make sure all ingredients combine well. Knead into dough. (see picture)
- Roll out the dough to a 1/2 cm thickness. Cut dough with a cookie cutter that is just a bit smaller than your tart tin in size. Line dough in the middle of tart tins, one by one. Lightly press the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.
Method (making custard):
- Add sugar into hot water, mix until completely dissolved.
- Whisk egg with evaporated milk. Pour in sugar water. Mix well.
- Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each tart shell.
Method (baking tarts):
- Preheat oven to 200C. Position rack in lower third of oven. Bake tarts for 10 to 15 minutes until the edges are lightly brown.
- Lower the heat to 180C. Keep an eye on them. Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches. Bake for another 10 to 15 minutes until the custard is cooked through. Just insert a toothpick into the custard. If it stands on its own, it’s done.
Notes from Cristine:
- Placing tarts at the lower rack in oven could cook crusts easily before the egg custard being heated up too quickly. (My oven will automatically turn on the heater at the bottom when it turns to “bake mode”. It’s better to check the menu of your own oven and know how your oven is designed.)
- At the very last stage, pull the oven door open a few inches. This method is to avoid custard from being puffed up too high. The custard would collapse once they are cooled down otherwise.
NOTA NAZ:
- Nampak tak keliling casing tart telur Naz tu, ada kawasan yang agak comot. Ok, untuk mendapat casing yang bersih dan tak comot macam dalam gambar tu, pastikan kastad telur yang dituang tidak melimpah atau tidak terkena tebing-tebing kulit tart tu sebelum pembakaran (berdasarkan pengalaman).
- Selalunya sewaktu proses menuang larutan kastad ke dalam casing, tidak menjadi masalah tapi proses membawa tart telur untuk dibakar di dalam oven yang menyebabkan kastad di dalam casing tu melimpah sikit ke bahagian tepi-tepi casing tart lebih-lebih lagi kalau larutan kastad dituang penuh(macam Naz ler...hehehe).
SELAMAT MENCUBA!
